Double Mango Cake

Description

Source: MALAI - POOJA BAVISHI

Can you tell that I love mango? This dessert combines a dense mango cake that seems almost custardy with a super creamy topping of Mango & Cream Ice Cream. It packs a real mango punch and is the ideal double-dessert combination. You can make this fancy by layering the ice cream and cake in a springform pan to get perfect ice cream cake slices, but I find it just as satisfying to scoop the ice cream on top of a slice.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ cup neutral oil, such as grapeseed
• 1 cup granulated cane sugar
• 1 ½ cups sweetened mango pulp or mango purée
• ¼ cup plain whole-milk yogurt
• 1 ½ quarts Mango & Cream Ice Cream

Directions

1. Preheat the oven to 350°F.
2. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
3. In a bowl, whisk together the flour, baking powder, and baking soda.
4. In a separate bowl, whisk together the oil, sugar, mango purée, and yogurt.
5. Pour the mango mixture into the flour mixture and whisk to mix well.
6. Pour the batter into the prepared pan.
7. Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes.
8. Let cool completely in the pan on a wire rack.
9. Invert the cake onto the rack, lift off the pan, and peel off the parchment.
10. Cut the cake into pieces and serve, topped with the ice cream.

YIELD: MAKES 8-10 SERVINGS